How to Prepare the Best Sigh for Cakes (Pastels)

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0befd8e0f02a1f6b24456d7529a01f52?s=96&d=identicon&r=g - How to Prepare the Best Sigh for Cakes (Pastels)AuthorYodeimi Gomez
RatingDifficultyBeginner

The best sigh recipe for Biscuit, a delicate texture, perfect for our biscuit

This sigh for cakes is very fluffy, delicious and you can't imagine how soft it is, in other Spanish-speaking countries it is known as merengue.

To be more specific we will know a little more deeply what the sigh is.

¿What is Sigh for Cakes?

The sigh we will prepare is named Merengue Italiano and bears a great resemblance to the Royal Icing. It is prepared with whipped egg whites and with enough sugar to keep it firm. 

We will result in that merengue with a very soft texture and firm peaks, nothing more perfect than this to decorate cakes and create personalized decorations. Depending on how much sugar you use the sigh will remain firm but soft or instead harden for a few hours.

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receta de merengue italiano suspiro - How to Prepare the Best Sigh for Cakes (Pastels)

Yields6 Servings
Prep Time15 minsCook Time5 minsTotal Time20 mins

Ingredients to prepare Sigh
 2 egg whites at room temperature.
  cup super-thin sugar, for sigh.
 1 teaspoon cornstarch, corn stare.
 ¼ teaspoon tartar cremor.
 ½ cup sugar, for caramel.
 ¼ cups water.
 ½ teaspoon vanilla extract, optional.

Steps to Sigh Biscuits and Cakes
1

We get a stand mixer and with the wire attachment we beat the whites for about 30 seconds at low speed, go increasing the speed to medium and beat until they acquire a white color and very fine foam, with 3 minutes would be enough.

2

Add the fine sugar, corn starch and tartar cremor, whisk until it forms peaks, with 5 minutes is enough.

3

Meanwhile, prepare the caramel by mixing sugar and water and boiling over high heat. If you have a caramel thermometer (which I recommend if you haven't done this before) boil until it reaches 112OC [235 F]. If you don't have a softball thermometer (it will be thick but still transparent and halved and have a very slight caramel color. View notes.) Make sure it doesn't burn or start to change to a gold color.

4

Now slowly and with a fine splash we add the caramel to the whites, then the vanilla extract, while you are beating at high speed, all this until everything is well incorporated and attention the sigh should have firm peaks and much will concentrate in the center of the wire attachment.

Some Tricks and Notes

Soft Ball: Pour a few drops of caramel into cold water, it will become a soft caramel ball in the water and will not dissolve.

To prepare the sigh you must keep the utensils scrupulously clean. I suggest you wash the preparation utensils with hot soapy water and dry thoroughly before starting.

Humidity and temperature in the environment affect the result of the sigh. On wet, rainy, or cold days it is more difficult to get a proper result.

The reason I use corn starch (cornstarch) is to stiffen the sigh without adding extra sugar, resulting in a less cloying sigh than normal.

Tartar's cream of tartar is an acidic white PH powder used in pastry to activate acid/base reactions. In this case, it improves the volume and texture of the sigh. It's very cheap and lasts for years. You can find it in the grocery store's pastry area.

Ingredients

Ingredients to prepare Sigh
 2 egg whites at room temperature.
  cup super-thin sugar, for sigh.
 1 teaspoon cornstarch, corn stare.
 ¼ teaspoon tartar cremor.
 ½ cup sugar, for caramel.
 ¼ cups water.
 ½ teaspoon vanilla extract, optional.

Directions

Steps to Sigh Biscuits and Cakes
1

We get a stand mixer and with the wire attachment we beat the whites for about 30 seconds at low speed, go increasing the speed to medium and beat until they acquire a white color and very fine foam, with 3 minutes would be enough.

2

Add the fine sugar, corn starch and tartar cremor, whisk until it forms peaks, with 5 minutes is enough.

3

Meanwhile, prepare the caramel by mixing sugar and water and boiling over high heat. If you have a caramel thermometer (which I recommend if you haven't done this before) boil until it reaches 112OC [235 F]. If you don't have a softball thermometer (it will be thick but still transparent and halved and have a very slight caramel color. View notes.) Make sure it doesn't burn or start to change to a gold color.

4

Now slowly and with a fine splash we add the caramel to the whites, then the vanilla extract, while you are beating at high speed, all this until everything is well incorporated and attention the sigh should have firm peaks and much will concentrate in the center of the wire attachment.

How to Prepare the Best Sigh for Cakes (Pastels)

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